Lallemand Baking
United States - English   [ change ]

COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

Garlic Bread

Crusty and special bread application using Instaferm® Instant Dry Yeast and EuroPremix® dry flavor bases.


Name lbs. oz % (bakers percent) kg
Flour 100 1.8
Water 75 1.35
Instaferm® 01 20 0.001
EuroPremix® Garlic 15 0.270
Salt 2 0.04
Oil 4 0.08
Gluten 4 0.08


Total dough: 3640g

Scaling Weight: 400g (9 loaves)

  • Add wheat flour, yeast, salt and half of water
  • Knead until a uniform dough is achieved
  • Add EuroPremix blend and the remaining water
  • Knead until it has a uniform and elastic dough
  • Rest for 15-20 minutes, forge to taste
  • Ferment 40 minutes in fermentation chamber at 35°C and 70% humidity, taking care to avoid over fermentation
  • Score
  • Bake at 200-210°C for 40min with 10 seconds of steam
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.